Truffle Potato Gratin

Ordinary potatoes become a sensational side dish when baked in a rich mixture of cream, crème fraîche and nutty Gruyère cheese. A drizzle of truffle oil at the end adds an aromatic touch, making this a dish worthy of a holiday feast.

2. Using a mandoline or a very sharp knife, cut the potatoes into slices about 1/8 inch (3 mm) thick. Arrange the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle lightly with salt and pepper.

3. In a saucepan over medium heat, warm the olive oil and truffle oil. Add the onion to the pan and sauté until tender, about 4 minutes. Add the cream and bring to a simmer. Simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in 3/4 cup (3 oz./90 g) cup of the cheese and cook, stirring, until melted. Remove the mixture from the heat and stir in the crème fraîche. Season with salt and pepper.

4. Pour the cream mixture evenly on top of the potatoes and sprinkle the remaining 1/4 cup (1 oz./30 g) cheese evenly on top. Bake until the mixture is golden brown and bubbly and the potatoes are tender when pierced with a sharp knife, about 1 hour. Let the gratin rest for about 15 minutes. Drizzle lightly with more truffle oil, garnish with thyme and serve immediately. Serves 6 to 8.

I just made this for the holidays and sliced the potatoes a day in advance (no more than 24 hrs), covered completely in water in the fridge to keep it from changing color. Also chopped the onions & grated cheese a day ahead. A food processor helps with all of this. Made it so easy to cook the day of event. Cooked it entirely in the morning and reheated it in the oven covered loosely with foil for 15 minutes at 350deg just before serving.